Dairy Free Corn Casserole
This dreamy dairy free corn casserole will be a welcome addition to any meal! Soft, creamy and perfectly moist, it’s savory with a touch of sweetness and filled with pockets of sweet corn. Added bonus? It’s incredibly easy to whip up, making it a fantastic side dish for Thanksgiving, Christmas or Easter.
Clear a spot on your holiday table because this dairy free corn casserole is here to please.
Super easy to make, it’s the perfect side dish for thanksgiving, christmas, easter or, really, just a regular ol’ dinner.
Now, if you’ve never had corn casserole, it’s kind of like a moist and creamy version of cornbread.
Savory with a hint of sweetness and filled with little pockets of sweet corn kernels.
Totally basic but incredibly delicious, it’s a fantastic compliment to just about any meal.
Tips & Tricks
- When measuring out your flour and cornmeal, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
- Be sure to measure the dairy free sour cream in a dry measuring cup. It won’t level off correctly in a liquid one.
- You can use either yellow or white fine ground cornmeal – both will work just fine.
- Keep in mind that the casserole firms up as it cools. If you serve it warm from the oven, it won’t slice like you see in the photos (these were taken when the casserole was no longer warm and at room temperature).
- You can use plain unsweetened dairy free yogurt in place of the sour cream. I did test the recipe once this way and it works fine. However, the flavor of the finished casserole is definitely better when you go with the sour cream.
- I would imagine that pure maple syrup could be used in place of the honey but I haven’t tried it myself.
- If you don’t want to use frozen corn kernels, you can use one can of sweet corn, drained really well.
- Want to switch things up? Try stirring some sliced green onion, minced jalapeno or chopped fresh herbs into the batter.
How To Store
Fridge: Let the casserole cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Rewarm gently before enjoying.
Additional Dairy Free Side Dish Recipes:
- Dairy Free Broccoli Casserole
- Dairy Free Sweet Potato Casserole
- Dairy Free Mashed Potatoes
- Dairy Free Dinner Rolls
- Dairy Free Garlic Bread
- Dairy Free Apple Walnut Stuffing
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- ½ cup all-purpose flour
- ½ cup fine ground cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup dairy free sour cream
- 6 tablespoons dairy free butter, melted and cooled for 5 to 10 minutes
- ¼ cup light honey
- 2 large eggs
- 1 (14.75 ounce) can creamed corn (do not drain)*
- 1 ½ cups frozen sweet corn kernels, thawed
- Preheat the oven to 350ºF. Grease a 9x9 inch baking dish with nonstick spray and set aside.
- In a small bowl, whisk together the flour, cornmeal, baking powder and salt.
- In a large bowl, whisk together the dairy free sour cream, dairy free butter, honey, eggs and can of creamed corn until well combined and smooth.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Gently fold in the thawed corn kernels.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for about 1 hour, until the casserole is lightly browned and set. Let cool for at least 15 to 20 minutes, then serve warm or at room temperature.
*Despite the name, most canned creamed corn does not contain any dairy (I've never seen one that does but please always check the ingredients to be sure).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 589mgCarbohydrates: 35gFiber: 2gSugar: 13gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.